Bodriggy’s Michelada recipe uses a hit of tequila for a little more oomph

Presented by Boothby in partnership with 1800 Tequila

The Bloody Mary and Red Snapper are classic brunch cocktails — drinks that will help you dust off the night before if that’s what’s needed. But they’re not for everyone.

Our preference here at Boothby has for a long time been the Michelada. The popular Mexican drink is more refreshing, if you ask us, and when you get the mix of spices just right it becomes a thing of beauty.

That’s what Mikey Braun and the team have done at Bodriggy Brewpub in Abbotsford, Melbourne. Their take on the Michelada is a little different to most. For one, they make their own beer on site and that’s a key element of this cerveza cocktail. Second, they’re making their own spice mix and roasting capsicums to add to the tomato juice in their Michelada recipe. And three, they pop a little tequila into the mix for a little more oomph.

The 1800 Silver used here lends a peppery bite and some agave sweetness to the drink — the result is a complex, refreshing and zesty brunch cocktail we keep going back to.

The Michelada with 1800 Blanco Tequila at Bodriggy Brew Pub in Melbourne.

The Michelada

This take on the Michelada comes from Bodriggy Brew Pub in Abbotsford, Melbourne, and includes the welcome addition of 1800 Silver Tequila.

Ingredients

  • 20ml 1800 Silver Tequila
  • 75ml roast capsicum and tomato juice*
  • 15ml spice mix**
  • 10ml lime
  • 75ml Bodriggy Staunch Pilsner

Instructions

  1. In a highball glass rimmed with chilli and lime salt, build ingredients over ice.
  2. Garnish with a lemon slice.

Notes

*For the juice:
Wash 4 capsicum, halve and remove seeds. Roast capsicums until chard and flesh
has softened. Add capsicum into blender and puree. Make sure no chunks have
been over looked. Combine capsicum puree and tomato juice at 2 to 1 ratio of tomato to capsicum and bottle. This should keep for 5-6 days.

**For the spice mix:
Add 5g of mushroom powder to 500ml water to make a stock. Using a pot, toast 6g of coriander seeds to wake up their flavour. Add 45ml worcestshire sauce, 75ml soy sauce, 30ml pomegranate molasses, 5g of salt and 5g of pepper. Simmer for 2-3min. Leave to cool. Once liquid has cooled, add 60g of chipotle peppers and stick into a blender, blending until smooth. Store in a steralised bottle and refridgerate.